Wild Rice Salad


  • 1 cup wild rice
  • ½ cup dried cranberries
  • 1/3 cup chopped toasted pecans
  • 1/3 cup chopped toasted cashews
  • 1/3 cup finely chopped green onion
  • 4 stalks celery, finely diced
  • ¼ cup diced red onion
  • 2 Tbsp pomegranate or other fruity vinegar
  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 1/3 cup olive oil


  1. Place the wild rice in a saucepan and add 4 cups of water and ½ tsp salt.  Bring to a boil over high heat.  Reduce heat to maintain a low but steady simmer.  Cook at a simmer for 45 minutes or until the grains are done – they should be chewy and some may have burst open.  When done, drain any remaining liquid.
  2. To make the dressing:  Mix the vinegar, lemon juice, garlic and mustard in a blender or food processor and whiz together.  While the blender is running, add the olive oil in a slow steady stream until the dressing is emulsified.
  3. Dice the celery and both types of onions.  Toast and chop the pecans and cashews.  Mix with cooled rice in a serving bowl along with the cranberries. Pour the dressing over and mix well.  Serve at room temperature or chilled.


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